Chicken and Sweet Potato Bowls for Two

There’s something so comforting about a meal that comes together in one bowl—no fuss, no extra dishes, just warmth and flavor all mingling together. That’s exactly what these Chicken and Sweet Potato Bowls bring to the table. I first made this recipe on a chilly evening when my husband and I were craving something hearty but still nourishing. The sweet potatoes caramelize beautifully, the chicken stays juicy, and the whole dish feels like a cozy hug. It’s become our go-to for busy weeknights when we want something wholesome without spending hours in the kitchen.

Ingredients You’ll Need

Here’s what you’ll need to make these delicious bowls for two (with a little room for leftovers, if you’re lucky!):

• 2 boneless, skinless chicken breasts – Look for ones that are evenly sized so they cook at the same rate.
• 1 large sweet potato – Cubed into bite-sized pieces for even roasting.
• 2 tablespoons olive oil – Extra virgin adds a lovely depth of flavor.
• 1 teaspoon smoked paprika – This gives the chicken and sweet potatoes a warm, smoky note.
• ½ teaspoon garlic powder – Because everything tastes better with garlic.
• ½ teaspoon dried thyme – A little earthy, herby goodness.
• Salt and freshly ground black pepper – To taste, of course!
• 2 cups baby spinach – For a fresh, vibrant finish.
• ¼ cup crumbled feta cheese – Optional, but highly recommended for a creamy, tangy contrast.
• 2 tablespoons chopped fresh parsley – A bright pop of color and flavor.

How to Make Chicken and Sweet Potato Bowls

This recipe comes together in just a few simple steps, and the oven does most of the work for you!

1. Preheat & Prep: Start by preheating your oven to 400°F (200°C). While it heats up, toss the cubed sweet potatoes with 1 tablespoon of olive oil, smoked paprika, garlic powder, thyme, and a pinch of salt and pepper. Spread them out on a baking sheet in a single layer—this ensures they get nice and crispy.
2. Roast the Sweet Potatoes: Pop the tray into the oven and roast for about 20 minutes, giving them a stir halfway through. You’ll know they’re done when they’re tender and golden at the edges.
3. Cook the Chicken: While the sweet potatoes roast, heat the remaining olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, and a sprinkle of smoked paprika. Cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let them rest for a few minutes before slicing.
4. Assemble the Bowls: Divide the baby spinach between two bowls, then top with the roasted sweet potatoes and sliced chicken. Finish with a sprinkle of feta and fresh parsley for that extra touch of flavor.

Tip: If you want to add a little extra texture, try tossing in some toasted pepitas or a drizzle of tahini before serving. It’s all about making it your own!

These Chicken and Sweet Potato Bowls are not only delicious but also incredibly versatile. Whether you’re meal prepping for the week or whipping up a quick dinner, this dish is sure to satisfy. Here are some pro tips and variations to make it your own:

Pro Tips & Variations

• Swap the protein: Not a fan of chicken? Try ground turkey, shrimp, or even tofu for a vegetarian twist.
• Spice it up: Add a pinch of cayenne pepper or drizzle with sriracha for a spicy kick.
• Roast the sweet potatoes: For extra caramelization, roast the sweet potatoes at 400°F for 20–25 minutes until crispy.
• Make it creamy: Top with a dollop of Greek yogurt or avocado for a creamy contrast.

What to Serve It With

These bowls are hearty on their own, but they pair beautifully with a simple side salad, steamed greens, or a slice of crusty bread. For a refreshing touch, serve with a squeeze of lime or a sprinkle of fresh cilantro.

Storage & Reheating Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Warm in the microwave for 1–2 minutes or in a skillet over medium heat until heated through. Add a splash of water if the dish seems dry.
• Meal prep: Assemble the bowls without toppings and add them fresh when ready to eat for the best texture.

Frequently Asked Questions

Can I use frozen sweet potatoes?
Yes! Frozen sweet potato cubes work well—just roast or sauté them straight from the freezer, adding a few extra minutes to the cooking time.

How can I make this dish faster?
Use pre-cooked chicken (like rotisserie chicken) and microwave the sweet potatoes for 5–6 minutes before sautéing to cut down on prep time.

Is this recipe gluten-free?
Absolutely! Just double-check any sauces or seasonings you use to ensure they’re gluten-free.

Can I freeze these bowls?
While possible, the texture of the sweet potatoes may change slightly upon thawing. For best results, freeze the components separately and assemble after reheating.

There’s something so comforting about a well-balanced bowl packed with flavor and nutrients. Whether you’re cooking for a cozy night in or prepping lunches for the week, these Chicken and Sweet Potato Bowls are a reliable favorite. The combination of tender chicken, caramelized sweet potatoes, and fresh toppings makes every bite a delight. Enjoy making it your own—and don’t forget to savor every spoonful!